Boston Cream Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/4 cup vegetable oil
02 -
1/2 cup butter, softened
03 -
1/2 teaspoon cream of tartar
04 -
1 large egg
05 -
1/2 cup (100g) granulated sugar
06 -
1/2 teaspoon vanilla extract
07 -
1/2 teaspoon baking soda
08 -
1/2 cup (65g) powdered sugar
09 -
2 cups (240g) all-purpose flour
→ Vanilla Cream Filling
10 -
4 ounces Cool Whip
11 -
1 cup milk
12 -
1 package (3.4 oz) vanilla instant pudding
→ Chocolate Ganache
13 -
1/4 cup heavy whipping cream
14 -
1 1/2 cups semi-sweet chocolate
# Instructions:
01 -
Start preheating the oven to 350°F. Beat together the softened butter and sugar until fluffy and light. Stir in the egg, powdered sugar, oil, and vanilla. Mix the flour, cream of tartar, and baking soda in a separate bowl, then fold that into the butter mixture until fully combined.
02 -
Scoop out one medium ball and a smaller ball of dough for each well in the muffin top pan. Dip the bottom of a glass in sugar and press each dough ball flat to form a well.
03 -
Let cookies bake in the oven for 8–10 minutes. They're done when the edges firm up. Let them cool briefly in the pan and then move them to a rack to cool completely.
04 -
Whisk together the pudding mix and milk until it's thickened. Gently blend in the Cool Whip, then use about 2 tablespoons to fill the center of each cookie.
05 -
Heat the cream and chocolate in the microwave in 30-second bursts, stirring each time, until smooth. Use a tablespoon to add a layer of ganache on top of each cookie.
# Notes:
01 -
These are soft vanilla cookies inspired by Boston Cream Pie, filled with a creamy center and finished with a glossy chocolate topping.
02 -
Keep these cookies chilled in the fridge for up to a week, but they're best to eat within the first couple of days.
03 -
A muffin top pan works great for shaping the cookies perfectly.